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Like Thanksgiving,
Christmas was not something the native Indians of Mexico in the United
States celebrated. Christmas came over with Spanish
Missionaries. According to history, the first Christmas celebration in
Mexico was in 1538, when a Fransican Monk, Fray Pedro de Gante invited
all of the Indians surrounding the mission to celebrate Christmas. The
Indians liked these new festivities, and began to incorporate some of
their culture, such as flowers and feathers.
The Poinsetta, which is a common holiday flower, is a native of
Mexico. There is a tale told in Mexico that the Poinsetta came to be a
holiday flower because of a poor young boy in one of the villages. He
had nothing to offer at the Nativity in town, so along side the road he
found some branches with green leaves. He placed these along side the
manger in the nativity as his offering. The other children of the visit
ridiculed him for such a silly gift, but as they did the leaves of the
plant turned a brilliant scarlet red in the shape of a star. I don’t
know if this story is true or not, but it does make for a nice tale.
Christmas in Mexico begins
on December 14th, as this is the day the Posadas begin. The posadas are
a re-enactment of Mary and Joseph’s travel to Bethlehem and search for
lodging the night Christ was born. The posadas last for 9 days, up until
Noche Buena or Christmas Eve. The posadas are often re-enacted by
friends and family who will travel from house to house looking for
shelter. Finally, at the last house they are welcomed in with a festive
party. Food, drinks, games and of course, a piņata for the children to
try to break will be there. Traditionally the piņatas would be a star
made of clay and covered in brightly colored paper strips. Inside they
were filled with fruits and nuts for the children to gather up once the
piņata was broken.
In addition to the wonderful meal provided to the “weary travelers”
during the posadas, there are treats that have become a tradition at
Christmas, such as the bizcochitos.
Bizcochitos are a rolled cookie similar to
a sugar cookie, but also resembling a shortbread. They are often cut
into shapes which resemble the European heritage they have come from,
Fleur de Lis or Iris is common. But whether they are cut into shapes or
just round, they are good!
More favorite
Cookie Recipes
and
Secrets
To Making Perfect Cookies. Also learn
How
To Have A Successful Holiday Cookie Exchange or Cookie Swap.
Shop
What's Cooking America's Kitchen Store for all
your cooking wants and needs. The store includes a large assortment
for all your cookie baking
needs such as
cookie sheets,
wire cooling racks,
brownie pans,
cookie
cutters,
cookie press,
cookie decorating kits,
Silicone Baking Mats,
and
more.
Biscochitos/Bizcochitos - Anise Seed Cookies Recipe
Recipe Type:
Cookies,
Christmas Cookie,
Rolled &
Cutout Cookies
Cuisine: Mexican,
Southwest
Yields: 2 dozen
Prep time: 30 min
Cook time: 15 min
Ingredients:
1/2 cup unsalted butter (vegetable
shortening can be used)
2/3 cup granulated
sugar
1
egg, room temperature
1 teaspoon anise seeds (1/2 tsp of anise extract can be used if the seeds
are not available)
1 tablespoon brandy
1 1/2 cups all-purpose
flour
1 teaspoon
baking powder
1/4 teaspoon salt
1/4 cup sugar
1/4 teaspoon ground cinnamon
Preparation:
Place the butter, sugar, egg, anise seeds,
and brandy in a large bowl.
With an electric mixer combine these until
well creamed, scraping down the bowl several times during mixing.
Sift the flour, baking powder, and salt
into a separate bowl; add the creamed mixture working it in with a fork
or a pastry cutter until there is no more loose flour in the bowl and a
mass of dough has formed.
Form dough into a disc shape and wrap loosely with
plastic wrap. Place in the refrigerator for 15 to 20 minutes. This
chilling will help firm it up if you plan to roll the dough out and cut
into shapes.
Preheat oven to 350 degrees F.
Round cookies: Shape the rounds
with your hands, or place a 1-inch ball of dough on a floured board
and press it firmly with the bottom of a glass to make the round.
For cutting shapes: Roll out the dough
on a lightly floured board to about 1/4-inch thickness. Either cut
dough into small shapes or use 2- to 3-inch cookie cutters. Gather up any unused dough scraps, form
into a ball, chill briefly, and then roll. NOTE:
The dough is very tender and is easiest to work with when it is kept
cool.
Mix the sugar and cinnamon together in a wide, shallow dish or plate. For both the round and the cut shapes,
press them into the cinnamon/sugar mixture and place on an ungreased
cookie sheet. Cook for approximately 12 to 15 minutes or until browned
on the edges. Remove from oven and transer the biscochitos cool to
wire racks to cool. NOTE: Be careful as these are
fragile cookies when warm.
Store in a tightly sealed container or
bag. They will last for several weeks.
Makes approximately 2 dozen cookies.
Enjoy!
